CHICKEN WINGS: Enjoy this recipe as part of a BBQ feast in the summer.

BUFFALO WINGS WITH RANCH DRESSING:



12 large chicken wings

2 tsp. garlic salt

2 tsp. onion powder

½ cup tomato sauce

2 tsp. Worcestershire sauce

3 tbsp. butter, melted

dash of Tabasco

2 tsp. fresh-ground pepper

oil for deep frying


ranch dressing:

1 clove garlic, crushed
¾ cup mayonnaise
½ cup buttermilk
2 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1½ tsp. Dijon mustard
1 tsp. onion powder
¼ tsp. salt



Rinse and pat dry chicken wings, cut each into 2 pieces through the joint, discarding or reserving wing tips.

Combine garlic salt, pepper and onion powder and rub mixture into chicken wings. Let’s stand 30 minutes.

Heat enough oil for deep frying in a large heavy saucepan until a dry chopstick inserted into center of oil gives rise to spontaneous bubbles. Deep fry chicken wings in batches for 2-3 minutes. Remove from oil and drain on paper towels. Transfer to a large bowl to cool. Cool, strain and save oil for later use.

Combine tomato sauce, butter and Tabasco sauce to taste; and pour mixture onto chicken wings. Toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

To make ranch dressing: Mash garlic to a paste with the salt. Whisk in mayonnaise, buttermilk, parsley, chives, lemon juice, onion powder and Dijon mustard. Adjust seasoning if necessary. Cover with plastic wrap and chill for at least 1 hour before serving.

Preheat barbeque grill to medium direct heat. Cook chicken wings for a few minutes on each side, turning once and basting with marinade. Check for doneness and do not overcook.

Serve hot with ranch dressing.